Monkfish and coconut curry
- 500g monkfish, cut into 2.5cm chunks
- 2tbsp vegetable oil
- 3 onions, finely chopped
- 3cm piece ginger, peeled and grated
- 3 cloves garlic, finely chopped
- 8 curry leaves
- 2 red chillies, finely chopped
- 2 green chillies, finely chopped
- ½tsp ground cumin
- 1tsp ground coriander
- 2cm tamarind (soaked in 50ml warm water)
- 400ml reduced-fat coconut milk
- 300g long grain rice
- Chopped fresh coriander, to garnish
- Heat the oil in a large pan over a medium heat, then add the onions, ginger, garlic and curry leaves. Cook for about 5 minutes, until the onions are browned, then add the chillies, cumin and coriander. Cook for 1-2 minutes, then add 150ml water.
- Mash the tamarind in the water, remove any seeds, then add to the pan. Simmer until thickened.
- Add the monkfish to the pan. Pour in the coconut milk and bring to the boil, then turn down to a gentle simmer. Season with salt and pepper and allow to cook gently for 5-10 minutes or until the fish is just cooked.
- While the curry is simmering, cook the rice according to the pack instructions, then drain. Serve the rice with the monkfish curry, garnished with fresh coriander.
Recipe and image courtesy of www.fishisthedish.co.uk